Pan-Fried Chicken Lemon Butter (Printer-Friendly Version)
Pan-seared chicken with lemon butter and Dijon, topped on creamy feta orzo—easy, vibrant, and satisfying.
# Ingredients Needed:
→ Main
01 -
1.1 pounds boneless chicken breast, cut into bite-sized pieces
02 -
2 tablespoons unsalted butter, softened
03 -
2 tablespoons Dijon mustard
04 -
1 large lemon, juice and zest
05 -
7 ounces orzo pasta
06 -
3.5 ounces feta cheese, crumbled
07 -
2 cloves garlic, minced
08 -
1 small yellow onion, finely diced
09 -
2 tablespoons olive oil
10 -
salt, to taste
11 -
black pepper, to taste
# Step-by-Step Directions:
01 -
Finely dice the onion and mince the garlic. Cut chicken breast into uniform pieces and season both sides generously with salt and freshly ground black pepper.
02 -
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened.
03 -
Add prepared chicken to the pan and cook for 6 to 7 minutes per side, allowing the pieces to brown well without moving them excessively.
04 -
In a mixing bowl, whisk together softened butter, Dijon mustard, lemon juice, and lemon zest until fully combined.
05 -
Once the chicken is golden and cooked through, pour the lemon-Dijon butter sauce over the meat. Simmer for 2 to 3 minutes, letting the sauce thicken and coat the chicken evenly.
06 -
Bring a large pot of salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente as per package instructions. Drain thoroughly and return to pot.
07 -
While orzo is still hot, stir in crumbled feta cheese until the sauce is creamy and the cheese melts into the pasta.
08 -
Plate a portion of creamy orzo and top with pan-fried chicken and sauce. Garnish with chopped fresh parsley or basil if desired. Serve immediately.
# Helpful Hints:
01 -
Use room temperature butter for easy blending into the sauce and fresh lemon for the brightest flavor.